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"I came searching for the spirit of the north country. And I found it! Thanks to my guides Stephen and Noel. This trip was truly an Uncommon Journey. I'll be back for more. Run silent run dogs!"
Frank Kondelik
Hoffman Estates, Illinois, USA
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 In plain and simple terms, at Uncommon Journeys we love to eat well! We pride ourselves on providing one of the finest menus in the entire Territory. We create healthy and hearty meals that keep our guests fueled up for the entire day on the river or the sled runners. Between the exercise, fresh air and excitement of the day, we find our guests telling us that they eat significantly more than they do at home. And best of all… they seem to remain guilt-free!
On our river trips our guides overcome the challenges created by warm weather and weight restrictions and create outstanding meals. Between the bounty of fresh fish and seasonal berries, no one ever goes hungry on the river! On our dogsledding trips where we are camping out, we bring absolutely outstanding homemade meals such as beef bourguignon, stroganoff, pineapple chicken and shrimp and scallop linguini. This meal system means hot, delicious meals are guaranteed regardless of the weather and best of all there are no dishes! At our Homestead and wilderness basecamp we have a commercial kitchen and wood cookstove respectively which, with a little magic from your guides, routinely creates menus such as the ones listed below. Bon Appetit!
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Slow roasted prime rib of beef with green peppercorn gravy
Baked brie with toasted almonds and raspberry coulis
Yukon Gold garlic mashed potatoes
Baked Butternut squash
Zucchini, red onion and tomato mince
Fresh picked alpine cranberry and blueberry crisp.
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Grilled herb chicken breasts with Raspberry Chipotle Sauce
Smoked salmon with capers and Dijon spread on pumpernickel
Baked potatoes with sour cream and fresh chives
Mixed greens with feta, strawberry and toasted almonds
Martha's famous chocolate fudge bundt cake and ice cream
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Grilled, fresh Arctic Char with dill and tarragon sauce and a strawberry and kiwi salsa
Stuffed phyllo pastry appetizers
Fresh asparagus steamed in lemon water
Baked sweet potato with nutmeg
Grilled tomato with parmesan and sweet basil
Apple pie a la mode drizzled in pure maple syrup with four year old, aged Canadian cheddar cheese
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Alaskan halibut with corn chardonnay butter
Bruschetta appetizer
Spring pea risotto
Buttered green beans
Halved cherry tomatoes in a balsamic and basil marinade
Toasted pecan cake with Yukon Jack glaze
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